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`A leading voice in the health industry' - Daily Express A unique, no-excuses, no-regrets body and mind revolution. In his first book, personal trainer to the stars and Instagram sensation Bradley Simmonds reveals how to get the body of your dreams, and keep it. Do you want to shred fat, get lean, tone up, be stronger, stabilise your core and access calm and focus? Now you can, with Bradley's specially tailored food and workout plan. A method seamlessly blending HIIT, body weight exercises, TRX and weight training with delicious, filling, wholesome meals to nourish your body and quiet your mind, Bradley's uncompromising, inspiring approach means you'll thank him, and yourself, later. Featuring: * 60 delicious, quick-to-prep breakfasts, lunches, dinners, snacks, puds and even cocktails * 10+ weekly workout plans with 30+ workouts * Photos of every exercise * Full colour food shots Understand the true meaning of a great workout. Look forward to good food. Transform your body and your life permanently.
An exclusive glimpse into the gardens of the world's leading restaurants - and access to innovative recipes inspired by them For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, The Garden Chef presents fascinating stories and signature recipes from the kitchen gardens of 40 of the world's best chefs, both established and emerging talents, with a wealth of beautiful images to provide visual inspiration.
A celebration of authentic Middle Eastern food, Feasts from the Middle East is packed with over 100 deliciously fresh, fragrant and flavourful dishes, inspired by the souks of Lebanon.
Whether you’re after breakfast with a twist, a quick-fix lunch, or a sumptuous spread fit for a gathering of your loved ones, this gorgeous cookery book, featuring vibrant food photography throughout, is packed with recipes you can easily make, eat and share in your own kitchen, lovingly created by Tony Kitous, founder of the Comptoir Libanais restaurants, and the Comptoir chefs.
• Aubergine shakshuka
• Spiced fried squid with harissa sauce
• Slow-cooked shoulder of lamb
• Chicken and chickpea stew
• Fried red mullet with crisp bread and tahina
• Stuffed peppers
• Semolina, almond and orange blossom honey cake
• Fig, halloumi and pistachio tart
Learn the secret to incredible homemade curries. From the founder of Mowgli and BBC's Top of the Shops and Recipes That Made Me. Cook authentic curries at home with Nisha's 4 simple steps and delicious, family recipes. Nisha's infographic spice trees show you which spices and ingredients always go together in the Indian kitchen while Nisha's recipes for generous, flavoursome food bring the flavour pairings to life. 'Nisha's book is brilliant - stunning recipes' Tom Kerridge
A beautiful, full-color collection of recipes and stories that celebrate comfort and inspire happiness all year round from Fox & Friends host Steve Doocy and his wife, Kathy. Steve Doocy calls Kathy, his wife of more than thirty years, "the best cook I've ever met." Together, they take joy in cooking and entertaining with their family and friends. In The Happy Cookbook, the Doocys share favorite recipes, stories, and photos from their family life. In addition to beloved family dishes, this full-color cookbook includes recipes from friends like musician Kid Rock, professional golfer Greg Norman, and many more! The Happy Cookbook will not only appeal to Steve's legions of Fox & Friends fans, but to anyone looking for accessible, fun, and delicious food that will inspire great meals for every day and for special occasions. The Happy Cookbook includes a range of yummy dishes for breakfast, lunch, and dinner, such as: Steve's Breakfast Smoothie Eggs in a Nest Roma Tomato Flatbread Pimento Cheese Dip Bacon Corn Chowder Flaky Ham and Cheese Sandwiches Mamma Marie's Meatballs Kid Rock's Mom's Chicken Pot Pie Ritz Cracker Breaded Pork Chop Buffalo Chicken Calzone Kathy's Famous Sugar Cookies Betty's Bourbon Pumpkin Cheesecake Offering an inside look at the Doocys' home life-their food, stories, and infectious family spirit-The Happy Cookbook is all-American home cooking at its best: nothing fancy, and everything delicious!
South Africans love the flavours of the Mediterranean: olive oil, lemons, herbs, vineripened tomatoes, fragrant spices, fresh seafood and succulent grilled meats get us excited. In Weber Mediterranean, master griller Jamie Purviance explores the cuisine of the region. Jamie’s recipes are simple to follow and take the guesswork out of braaiing, while his handy tips provide advice where it is needed. The short introduction includes how to make flat breads and kebabs, and what equipment you need for effi cient braaiing. Also included are cooking charts for fi sh and shellfish, lamb, beef, pork, poultry and vegetables.
With more than 180 recipes, beautiful photographs, mealplans and an explanation of the diet and how to follow it effectively, this is the must-have book for all the fans of one of the world's most effective diets. Full of delicious low-carbohydrate recipes made with fresh and delicious ingredients to keep dieters on track. Forget counting calories and feast on steak, creamy mushroom soup, roast turkey, tandoori chicken, guacamole and enchilada, chocolate mousse, biscuits, raspberry sorbet, chunky chocolate ice cream and more. This food will provide every bit as much emotional satisfaction as any pre-Atkins way of eating. The Dr Atkins Diet will never let you go hungry; it will make the pounds melt away quickly and then keep you at your ideal weight for the rest of your life.
Ask any self-respecting Louisianan who makes the best gumbo and the answer is universal: "Momma." The product of a melting pot of culinary influences, gumbo, in fact, reflects the diversity of the people who cooked it up: French aristocrats, West Africans in bondage, Cajun refugees, German settlers, Native Americans-all had a hand in the pot. What is it about gumbo that continues to delight and nourish so many? And what explains its spread around the world? A seasoned journalist, Ken Wells sleuths out the answers. His obsession goes back to his childhood in the Cajun bastion of Bayou Black, where his French-speaking mother's gumbo often began with a chicken chased down in the yard. Back then, gumbo was a humble soup little known beyond the boundaries of Louisiana. So when a homesick young Ken, at college in Missouri, realized there wasn't a restaurant that could satisfy his gumbo cravings, he called his momma for the recipe. That phone-taught gumbo was a disaster. The second, cooked at his mother's side, fueled a lifelong quest to explore gumbo's roots and mysteries. In Gumbo Life: Tales from the Roux Bayou, Wells does just that. He spends time with octogenarian chefs who turn the lowly coot into gourmet gumbo; joins a team at a highly competitive gumbo contest; visits a factory that churns out gumbo by the ton; observes the gumbo-making rituals of an iconic New Orleans restaurant where high-end Creole cooking and Cajun cuisine first merged. Gumbo Life, rendered in Wells' affable prose, makes clear that gumbo is more than simply a delicious dish: it's an attitude, a way of seeing the world. For all who read its pages, this is a tasty culinary memoir-to be enjoyed and shared like a simmering pot of gumbo.
The Palmer family has lived on the farm Cranemere, in the middle of the isolated expanse of the Great Karoo, for over a century. On Cranemere, the need to cook in accordance with the seasons has shaped a culinary tradition in which the art of creative improvisation is paramount, and each generation of Palmer women has brought unique elements and influences to today’s Karoo flavours.
The recipes in Prickly Pears & Pomegranates have been garnered from five generations of women in the Palmer family, and the result is that there is something for everyone in this book, from the exotic to the familiar. Find comfort in dishes like guineafowl pie, nostalgia in a farm-style pot-roasted chicken and pleasure in the vibrant colour of a dessert of crushed pomegranate seeds with rose water.
Prickly Pears & Pomegranates is a book about food as it should be: seasonal, simplified and full of flavour.
Did You Know... A piece of toast was dropped into wine in ancient Rome to toast someone for good health? The word `bridal' originated from `bride ale', a special alcohol brewed for a marriage feast? Rum was so important in New England that a contract wasn't considered sealed until a glass had been drunk? Drink contains everything you have ever wanted to know about alcohol, from how to make absinthe to the cultural history of zythos (beer), and is packed with fascinating and curious facts about life's `second greatest pleasure' (according to essayist Samuel Johnson). Bottoms up!
The Bartender's Guide To Gin
The Bartender's Guide To Rum
Easy, Affordable Raw kickstarts your raw food lifestyle with everything that you need to know. How do I organize my kitchen? What kind of ingredients should I buy? Pie for breakfast?
Lisa Viger, author and raw food expert, easily breaks down the raw food lifestyle including health and environmental benefits of a raw food diet. She also answers common questions about nutrition, protein, and energy. With more than 100 recipes that are affordable, simple, and quick to prepare, you'll be enjoying a better-feeling, cleaner body in no time. Inside you'll find fantastic salads, entrees, desserts, condiments, cheeses, and more! Make amazing recipes like: Grapefruit Pear and Candied Nut Salad with Blood Orange Dressing, Almond Pumpkin Seed Vanilla Dried Cherry Cereal, and Avocado and Arugula Pizza!
Easy, Affordable Raw is a practical handbook and recipe book that makes the raw food lifestyle totally accessible for anyone, anywhere, even on a smaller budget.
Like most families, David and Luise know that the road to feeding your children isn't always a straight one. They have raised three kids while writing their acclaimed vegetarian cookbooks and have experienced a fair share of food tossed on the floor and soup bowls left untouched. But they have also learned ways around this. In this book they share their passion for cooking fun, modern, wholesome meals with kids' palates in mind, but that also are interesting enough for adults to enjoy. Take your own inspiration from their quest to bring joy back to the dinner table: whip up a batch of Dino Burgers (made with spinach, quinoa, oats and peas), Spinach Waffles, or Stuffed Rainbow Tomatoes with black rice, feta, raisins and cinnamon. This latest collection from will include more than 60 recipes, with `upgrade' options for adults (top with a poached egg, add a spicy sauce, stir through extra herbs, swap in quinoa), tips on how to include the children in the preparations and methods to get them more interested in food. All of the dishes are veggie-packed, colorful, kid-friendly and simple - with most taking under 30 minutes to prepare. Featuring stunning photography and irresistible recipes, this is the cookbook families will be turning to night after night for quick and satisfying dishes everyone (hopefully) will love.
At Little Dish we make delicious, healthy food that kids love to eat and parents feel great about serving. You'll find over 100 tried-and-tested recipes your family will want to make and eat again and again. Every recipe includes a special role for little helpers, so your children will be able to practise their budding kitchen skills. Little Dish believes it's essential to get young children hands on with food from an early age in order to lay the foundations for healthy eating habits. That's why this cookbook even includes a special 'Skills Chart', which children can use to track their progress in the kitchen. Little chefs receive a certificate, medal and apron when they reach important culinary milestones.
'This book takes a preventative stance towards dentistry, and investigates everything from breastfeeding to gut bacteria, to uncover how to support a truly healthy mouth.' Psychologies Teeth are often considered the marker of health, attractiveness, success, and even happiness. Yet our approach to dental care has been fearful, costly, and segregated from other parts of the body. We've long known that oral health echoes our overall well-being. But what if we were to flip the paradigm? What if we thought about dental health as the foundation for our physical health? Dr Steven Lin, an experienced dentist and the world's leading dental nutritionist, has forged a new scientific outlook to reshape our perception of dental disease. Through ancestral medicine, epigenetics and an examination of the oral and gut microbiome, Dr Lin has developed food-based principles for a holistic health approach that is literally top-down. Merging dental and nutritional science, Dr Lin lays out the dietary program that prevents painful cavities and dental treatment, giving you the resources to raise kids who develop naturally straight teeth. His 40-day meal plan is complete with the Dental Diet food pyramid, exercises for the mouth, recipes and cooking techniques to help you easily and successfully implement these practices in your everyday life. Since our mouth is the gatekeeper of our entire body, keeping our oral microbiome balanced is essential for creating and maintaining a healthy and wholesome self. The tools to improve overall wellness levels and reverse disease are closer than we think-in our markets, in our pantries, and, most frequently, in our mouths.
Revered as a chef throughout the culinary world, Simon Rogan has a brilliant reputation for artistry, innovation and excellence, and is renowned for the talent, vision and clarity of ethos he brings to his different restaurants. Simon is the chef and restaurateur of L'Enclume, the two-Michelin-star restaurant in Cumbria which has won The Good Food Guide's Best Restaurant for the past four years. He was a winner on BBC2's Great British Menu and a mentor on MasterChef, and is the winner of GQ's Chef of the Year award for 2018. Within the village of Cartmel, where he set up L'Enclume 16 years ago, there is also Rogan & Co, the relaxed neighbourhood restaurant; Aulis, a chef's table and development kitchen; and Our Farm, where the team select what to grow, when it is harvested and how it is prepared, allowing Simon to truly set a benchmark for the calibre of ingredients he uses. In London there is Roganic, a permanent Marylebone site inspired by the original two-year pop-up which provides a window into the Cartmel operation, and Aulis London, an eight-seater chef's table which provides a preview experience for dishes that might feature at Roganic. Simon is uniquely placed to write a definitive cookbook that changes the tenor of cookery publishing. Here is a book that perfectly communicates his philosophy of taking farmed and foraged seasonal ingredients to create unforgettable dishes. Simon has led the way in showing that innovative cookery is at its best when using local ingredients with imagination and passion. His food is primal. And it's natural. But it's not rough or messy. It's beautifully refined and has transformed how we view locally sourced cuisine. Simon's book showcases recipes using beautiful ingredients that are accessible to people everywhere. It combines vibrant recipe pictures with photography that captures the life and landscapes of Our Farm in Cumbria. Breaking the boundaries of how people use their ingredients and cook their food, this will become the cookery book of the year.
Want to eat healthy - fast? Cook Healthy and Quick makes it easy, quick and delicious to enjoy tasty, healthy meals in 30 minutes or less. Learn to rustle up delicious foods including Broad Bean Tortillas Prawn Kebabs Spicy Turkey Burgers Banana and Cranberry Ice Cream Bursting with ideas for clean and green salads, plant-based main courses, protein-packed breakfasts, virtuous grab-and-go snacks and much more, this book offers over 300 recipes using nourishing, easily-sourced ingredients - so you won't need to search the health food shops. Cook Healthy and Quick also includes information and guidance on the latest health trends, such as natural sugar, gluten-free, raw, souping, paleo, plant-based meals and intermittent fasting. Each easy-to-follow recipe also has detailed nutritional information, with calorie, fat and sugar content highlighted, and they can all be made in 30 minutes or less. Get healthy, learn to make new dishes, and save time in the kitchen with Cook Healthy and Quick.
Fresh and inspiring vegan recipes that make eating a plant-based diet delicious and easy.
Whether fully committed to a vegan diet or wanting to introduce more plant-based recipes into your repertoire, this book delivers vegan food that is simple to make, tastes incredible and allows you to eat well every day of the week. With genius combinations of veggies, fruits, pulses, grains and nuts, this recipe collection takes the pressure off plant-based cooking and will help you serve up versatile meals that will have the whole family happy to eat vegan - from fresh and fun layered salads, to hearty mains and tempting treats.
Each recipe is accompanied by a full-colour photograph, full nutritional breakdown and easy-to-follow steps.
From the creators behind the popular Instagram and lifestyle brand of the same name, the Yes Way Rose Mini Kit brings consumers everything they need to get in the "pink wine state of mind." This kit includes: - Set of 3 enamel wine charms - Branded cocktail stir sticks -Full-colour recipe cards, bound in a postcard-style book
An edition of The Culture and Cuisine of the Cape Malays. Each chapter is structured around the many important feasts celebrated in the Cape Malay community, with the recipes of special dishes prepared for special celebrations. Nowhere on earth are there people who relish a feast so much as the Cape Malays; nowhere on this planet is there a community so fervent in thanks to the Almighty for the blessings of the table...says Dr MC D'arcy in the foreword to this fascinating and informative title. Over many centuries Cape Malay food has proved to be extremely popular amongst South Africans from all walks of life, and now, increasingly amongst the many tourists visiting our country. This title contains recipes for all the firm favourites as well as less known, but equally delectable, dishes traditionally gracing the Cape Malay table. This new edition contains an extended recipe selection, including traditional food from other groups of our multicultural community that have become part and parcel of the Cape Malay tradition. There are more serving suggestions outside of the cultural context, and the stunning food photographs focus on plated, beautifully presented food rather than the opulence which is so customary at traditional Cape Malay celebrations. With this approach Cass hopes to take dishes which have been passed down from generation to generation for well over 300 years out of the family kitchens and on to the menus of the restaurants of South Africa so that everyone visiting our shores will be able to savour the flavours of the unique Cape Malay cuisine.
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